Ingredients
1
tablespoon olive or vegetable oil
1
large onion, chopped (1 cup)
2
medium carrots, chopped (1 cup)
1/3
cup sun-dried tomatoes in oil, cut into thin strips
2
cans (15 oz each) Progresso™ cannellini beans, undrained
2
cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1/8
teaspoon pepper
1/4
teaspoon dried thyme leaves
1/2
cup shredded Asiago cheese (2 oz)
Preparation
In 3-quart saucepan, heat oil over medium heat. Cook onion and carrots in oil about 5 minutes, stirring occasionally, until softened.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cook uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Top individual servings with cheese.
